Our sold out event at Hervé Dining Room in Ho Chi Minh City was a great success! Many thanks are due to Hervé Rodriguez and his team for performing an impeccable dinner.

Chef Hervé is no stranger to the food scene in Vietnam. Through his many visits, we have seen exquisite world-class fine-dining grace the tables in both Ho Chi Minh City and Hanoi.

Last year, on a trip to Paris which I made, Chef Hervé announced that I was enjoying the last service at the Michelin-starred MaSa in Paris as he had chosen to move to Vietnam. Since then, he has been working hard on perfecting his tasting menu comprising 20-25 courses that mix savoir faire with local flair.

For this special festive feast members and their guests were invited to don formal wear whether it was an “Ao Dai” (Ed. traditional Vietnamese dress), ball gown, or tuxedo to experience the outstanding menu, painstakingly paired with exclusive fine wines.

As our hashtag (#anngonmacdep) says, the Bailliage’s ethos is the enjoyment of delicious food, unmissable wines, with elegant fashion and unforgettable style.

After a reception featuring Syn Brut Champagne NV, we took our places at table with eager anticipation of not only the published menu but of the promise for “surprise” courses to be served.

MENU

Mises en bouche
Foie gras with cherries | Green apple
Abalone yuzu kosho
Syn Brut Champagne NV

Truffle cake, seaweed butter
Mackerel on watermelon
Alsace Riesling ‘Cuvée Théo’ 2018 - Domaine Weinbach

Truffled croque monsieur
Caviar Arnold Fontainebleau, Phô foie gras
Château Brown (Blanc) 2016 - Bordeaux

Courses

Uni (sea urchin)
cauliflower, coffee, nitrogen shrimp
Sakura marshmallow
caviar, pink radish, sake
Pomino Bianco Riserva 2018 - Benefizio, Tuscany

Foie gras, smoked eel
white bean, bottarga
Santenay (Blanc) 2017 - Louis Latour, Burgundy

Brittany lobster
pumpkin sabayon with “vin jaune”
passion fruit
Château Minuty ‘281’ 2018 - Côtes de Provence Rosé

Pigeon
seaweed, truffle, lettuce
Corton-Perrières Grand Cru 2015 - Louis Latour, Burgundy

Sweet and salty

Mango, sweet red peppers, rose
Eggplant, liquorice, morel mushrooms
banana, salted caramel
Clos René 2015 - Pomerol

Hibiki whisky, smoked “Havana” chocolate
“Dragon’s Breath” chilli pepper
Brunello Di Montalcino 2015 - Casanova di Neri, Tuscany

Concluding the evening, Maître Hôtelier Jean-Paul Riby delivered the accolade during which he expressed great appreciation to Chef Hervé and the kitchen and service brigades. He particularly commented on the quality of the food and the complexity of pairing wine with a 20+ course menu plus surprise dishes.

As Bailli Délégué I then thanked everyone for joining together on this momentous occasion. Special thanks went to the dignitaries present and to those members and their guests who had travelled long distances to participate.

Last but not least, I announced that planning for the 2021 programme of events was well under way. In wishing everyone the compliments of the Season, I looked forward to welcoming everyone again at Bailliage events in the New Year.

Rajesh (Raj) Taneja
Bailli Délégué

NB. The Bailliage of Vietnam supports the underdog by giving whatever profits we make to local charity, with the aim of making Vietnam richer, more vibrant and an unmissable culinary destination.